When did you first become interested in mixology?
I started at Negril, a Jamaican restaurant located New York. I began as a bar back, and as each day progressed, I would learn a different cocktail. I read labels, tasted and picked up tips from the bartenders and before I knew it, I had mastered enough to make drinks for the service bar, and eventually guests. During the day, I would prep all the mixers the fruit punch, ginger beer, sorrel, pina coladas and daiquiris and had a large selection of fresh fruits and juices at my disposal. So I experimented, played with different flavors and tested out my creations on guests and employees.

If you don't order a cocktail at a restaurant or bar, which beverage do you choose?
It all depends on the mood I'm in and the night I'm in for. If I'm at a restaurant I may begin with wine or sake. If the restaurant has a good beer list, I might go that direction. If I'm at a generic or dive bar where I know I'm likely not getting a quality cocktail, I'll stick to basic tequila (only 100% agave) on the rocks with 2 limes.

What's your least favorite drink?
Whiskey. I generally enjoy everything, but I do feel that certain booze sits with some people differently then it does with others.

What's your best mixology/drinking memory? What was the occasion?
There are so many. I've laughed a lot over the years and have seen some really interesting things. When I'm out drinking I like to have a good time socializing meeting new people and having a good time with friends. Then there are times oddly enough I can have a great time by my self quietly at a bar having lunch with no one around me that I know.

What are your thoughts on recent trends within the industry?
I like what is going on. I think that the general public is becoming more aware. There are demanding more from their bartenders than just the mundane vodka tonic or cosmopolitan. I feel like people are demanding more complex flavor profiles, they want something that has a beginning, middle and an end. In terms of wines, and beers, it's good to see more than just Pinots and Buds. I hope it continues and people the public keep pushing the envelope.

What is the first thing someone learning about mixology should know?
Go with your heart and your taste buds. There will never steer you wrong. There is a palate for everything don't be afraid to try things other people may say "that sounds nasty." You never know what combination will work until you try it. Also, you want the flavor to be balanced you don't want one flavor to completely dominate any others. Finally and most importantly, you want to I want to the people want to taste the booze. Unless otherwise specified, people want to know and taste that they are drinking. Also, when I'm working, I like a smooth night and my biggest thing is being well-prepped and having enough of all necessary ingredients. Everything from ice to limes.

What are some of your favorite food and drink pairings?
I love a Chimay beer or a nice Muscat with a piece of cake. Other favorites include a nice margarita with a fish dish, a dirty martini with a meat dish, or wine—but I never adhere to traditional pairing rules of white wine = fish and red wine = meat. It all depends on the mood I'm in and, at times, the weather.

What booze should no home be without?
I think you should carry what you drink. My only suggestion treat yourself nice and get the good stuff, whatever it is. The most expensive isn't necessarily the best, try and stay away from booze that has artificial flavors or colors added. Ask your local retailer and bartender what are their favorite tequilas, vodkas, gins, etc and taste for yourself. When you find ones you like, and buy in bulk. If stored properly, hard liquor (along with wine and beer), have a long shelf life.

Do you have any favorite bartending/mixology gadgets?
I find the best wine keys are the double pump. This wine key enables you to remove the cork half way then readjust and remove the reminder or it easily. I find it more effective than any other fancy super expensive automatic wine key. You generally don't use them as often as buying a million dollar wine key warrants. I'm also a fan of the pint glass and metal shaker as opposed to the snap on strainer and top. In the long run the snap on just gets stuck and you have to eventually throw it away.

What are your three best tips, tricks or techniques cocktail fans?
* Don't bruise the booze! When making a particular liquor served up—stir, don't shake. When infusing flavors in a cocktail—shake hard, fast and short.

* Infuse your booze. Play around with different fruits and vegetables, try the infusions in small batches first and then make larger ones if the results are desirable.

* Juice, blend and cook. Try several different ways to extract flavor from fruits or vegetables to make purees or mixers. Also, add a little sugar for sweetness, citrus for tartness and strain if needed.